Ingredients
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
- Stir in chickpeas, diced tomatoes, coconut milk, and sweet potato cubes. Bring to a boil, then reduce heat and simmer for 15 minutes, until sweet potato is tender.
- Season with garam masala, cumin, turmeric, salt, and chile flakes. Stir and adjust seasoning as needed.
- Add baby spinach just before serving. Cook for 1–2 minutes until wilted.
- Serve hot with basmati rice and naan bread.
Notes
- Peeling the sweet potato is optional—keeping the skin adds nutrients.
- For a spicier curry, increase chile flakes or add fresh chili peppers.
- For a creamier curry, use coconut cream instead of coconut milk.
- Freeze without spinach; add fresh spinach when reheating.
- Great served with rice, quinoa, or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
